Food facilities are responsible for controlling foodborne illness risk factors.
Active Managerial Control (AMC) is a tool used by food service managers to
actively lead food workers in safe food handling practices that reduce the occurrence of these foodborne illness risk factors.
The FDA’s 5 Foodborne Illness Risk Factors are:
1. Unsafe food source
2. Poor employee health and hygiene
3. Improper cooking temperatures
4. Time and temperature abuse of foods
5. Contaminated equipment
Advantages of AMC in your facility:
- It provides you with a plan for ensuring that safe food handling steps are being followed safely.
- It helps you to correct food safety problems when needed.
- It creates a culture of food safety.
- It provides a method for correcting food safety problems.
- It allows you to serve safe, quality food to customers.
How to demonstrate AMC:
1. Policies: Lay out a
clear plan for employees to follow to provide safe food.
- Example: Procedures for proper cooking of raw foods
2. Training:
Train employees on the plan to serve safe food
- Example: Educate on how to properly cook raw foods and check cook temperatures
3. Verification:
Check to see that policies are met by employees
- Example: Monitor cook temperatures by using a temperature log
4. Corrective Action:
What to do if a food safety policy is not met?
- Example: Continue cooking or discard a food item if the temperature was not correct